4 large globe artichokes
4 cloves garlic
1 tsp salt
4 tbsp olive oil
Prepare the artichokes
Cut each lemon in half. Cut the stems and the top quarter of each artichoke with a sharp knife. Rub over each artichoke quickly with a half of one of the lemons. Peel the garlic cloves.
Cook the artichokes
Cut four large squares of foil. Stuff a garlic clove down into the centre of each artichoke about 2 cm down. Rub the foil with a little olive oil and place each artichoke stem side down on the foil pieces. Sprinkle 1/4 tsp salt on each followed by 1 tbsp olive oil. Squeeze half a lemon over each artichoke which helps to wash everything down into the leaves. Take all four corners of the foil and join at the top squeezing tightly to form a parcel. There should be no gaps. Use more foil if required. Place in a roasting pan and bake for 1 hour and 30 minutes at 425 degrees F.
Let artichokes rest for 20 minutes after baking, then remove from foil. Serve warm, hot or chilled.